Separate names with a comma.
just go out and shoot one, its easy, then the work begins. They make wonderful
usually touching or a wet casing causes that in my experience
I like to have 25% fat in my sausage. pork butt is 25% fat, venison is 0% so a 50/50 mix would give you only 12.5 % fat in your sausage that will...
The crumbly texture is probably due to too much vinegar in the mix. It prevents a good bind and thus a crumbly texture.
looking good from my wet keyboard(drool) lol
how do I do this? when I try it gives me an error message ?
I saved some seeds anyone want any.
Bud Light Lime Honest
working OK now
. oops its back
some improvement I didn't get the same error message the last time I submitted a text message but I still get it when I click on the insert an...
regular lap top computer
I'm going to make some once I get to Fl.
Make some pea-meal bacon if you haven't smoked all the loins. Take a cured loin dry it off then roll it in corn meal . You are done, slice and...
I don't pick mine until January in Florida
I now get the same message when I try to submit a text, but it does post the message
still hanging in waiting for a fix
I still get small voids, I only drain the olives add and mix by hand. I only used 1 12-oz jar in the recipe and its a little skimpy so I've...
I like the wrinkled look on snack stix too, beef fat melts at a lower temp than pork so your are correct to keep the temp a bit lower. What...